Antibacterial Activity of Ethanolic Extract of Roots of the Blessed Thistle (Cnicus Benedictus L.)

Author: Youssef Shakuri Yasin
The State company for Drugs and Industry and Medical Appliances, Samarra, Ministry of  Industry and Mineral, Samarra , Iraq.

Emad Jalel Ibrahem
Dept. of Medical Microbiology, Sulaimani Directorate of Health, Ministry of Health Kurdistan,       Sulaimani , Iraq

DOI: http://dx.doi.org/10.24086/cuesj.si.2017.n2a27


the aim of this study is to investigate the activity of the ethanolic extract of Cnicus benedictus L. on pathogenic bacteria Escherichia coli , Bacillus pumillus , Staphylococcus aureus and Micrococcus . In the clinical significance of these characteristics being causing the infections . The results of this study are showed that the ethanol extract of roots has an affective impact by inhibiting the growth of these bacteria because your study only on bacteria in Vitro. The highest rate of inhibition of the ethanol extract for the roots against Bacillus pumillus is reached to 12 mm at the concentration 75 mg/ml, but the least inhibition is 10 at the concentration 25mg/ml compared to the inhibition of the both antibiotics Gentamicin CN 21mm and Ceftriaxone CRO Zeromm as control, Whereas the MIC for Staph.aureus is reached to 12 mm at the concentration 25mg/ml compared to the both antibiotics CRO and CN 8 and 5mm respectively. The results also showed that the MIC to inhibit the E.coli is 10mm at concentration 25mg/ml compared to the both antibiotics CRO and CN respectively Zero and Zero mm whereas the MIC to inhibit Micrococcus bacteria is 11mm at the concentration 25mg/ml compared to the two antibiotics CRO and CN respectively 23 mm 23 mm for each above antibiotic. The results shown that the ethanol extract for the roots has a significant inhibitory effect against some species of pathological bacteria using in the study. In addition , the results of the primary chemical investigation are indicated that the ethanol extract of the Cnicus benedictus L. roots contained many active compounds alkaloids , flavonoids , Phenoles , tannins and the terpenes.

Keywords: component :  root  , Antibacterial  ,  antibiotics.


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